Southern recipes

25 Best Okra Recipes – How to Cook Okra – Parade

(Spicy Southern Kitchen)

Okra, a common ingredient featured in Southern cooking, is actually a fruit eaten as a vegetable! Famous for its slime, Okra is delicious if it is prepared properly. It can be cooked in many ways: steamed, stir or deep-fried, stewed, or baked. When steamed or stewed, it can get slimy, but there are easy tips to minimize it and cook a delicious plate of food! The recipes in this list of best okra recipes would make for a great main course or side dish, even. If you love the taste of okra, these recipes are a must-have in your repertoire.

What is Okra?

These long, green veggies are actually the seed pods of the okra plant (scientific name, Abelmoschus esculentus). They’re commonly known as ladies’ fingers (because of how they look!), or ochro, or gumbo. Originating in West Africa and South Asia, okra is featured in many popular indigenous recipes.

When is Okra in Season?

The okra plant is cultivated in tropical, subtropical, and warm temperate regions around the world. Because of where these veggies thrive, they are is popular in the southern United States, parts of Africa the Middle East, the Caribbean, and South America.

What Does Okra Taste Like?

Okra has different flavors depending on how it is cooked. When fried, it has a nutty flavor. When steamed, it does become quite slimy, but has a rather sweet flavor. It definitely is an acquired taste, but is savored by millions around the world! Give it a try—you’ll like it!

Related: 15 Best Hearty One-Pot Lentil Recipes

Try Pickled Okra, for example, for a zingy treat. Another crowd-pleasing favorite is the Cheese-Stuffed, Bacon-Wrapped Okra. The Persian-Style Okra Stew takes okra to another level, and so does the humble Buttermilk Okra Panzanella Salad! Every Southerner has a favorite recipe and we’ve curated a list of 25 great recipes (that are not just gumbo) starring versatile okra as the hero ingredient. Let us know your favorite way to cook okra in the comments and be sure to pin the dishes you want to try next.

Southern recipes

Favorite Atlanta restaurant shares recipes for the perfect breakfast – Tennessean

In the mornings, people line up out the door at Atlanta’s Buttermilk Kitchen for buttermilk pancakes, biscuits with sawmill gravy or a pimento cheese omelette. In “Welcome to Buttermilk Kitchen” (Gibbs Smith), chef Suzanne Vizethann shares the restaurant’s recipes and makes a case for taking more care cooking breakfast. Vizethann spoke to USA Today’s The American South about her devotion to our morning meal.

The American South: What do you love about breakfast?

Suzanne Vizethann: It’s very nostalgic for me. Growing up when we stayed with my grandfather (in Acworth, Ga.), he would always make us perfectly poached eggs with crumbled bacon and raisin toast. As a kid my mom would make us breakfast for dinner. I feel like not a lot of chefs are doing breakfast, so I really wanted to do it right and treat it with a lot of care.

TAS: Why is buttermilk important to you?

SV: I started reading an article when we first opened about buttermilk, and how it used to be made. It was made from the byproduct when they churned butter. It was really based on a philosophy of letting nothing go to waste. You would always reuse ingredients. And as a chef, that is something that’s ingrained in our brains very early on in our career. And it’s very much our philosophy in the kitchen.

TAS: In the book, you said you hoped home cooks would reconsider the opportunities the morning meal presents. What are they missing?

SV: I want them to know the difference between what a mix tastes like compared to fresh, done-right, scratch-made breakfast. It can make such a difference.

TAS: What are a few basic ways home cooks could step up their breakfast?

SV: Learn how to make eggs. So many people make eggs incorrectly. I also always teach people how to bake their bacon. That comes out really well and cooked evenly. Bacon and eggs are just two classics. Just little things that are easy but get overlooked.

TAS: What are the essential elements of a Southern breakfast?

SV: You’ve got to have a biscuit. You absolutely must have real, sugar-cured bacon. Usually there’s gravy on the table, like a sawmill gravy. And cornbread. A griddled piece of cornbread with honey on it, there’s just nothing like that.

TAS: Many people are talking now about how the conditions of restaurants should change. You said in the book that you decided from the start that Buttermilk Kitchen would only serve breakfast and lunch. What was behind that decision?

SV: The grind of running a breakfast, lunch and dinner place is a lot. Your staff gets burned out. I think about that stuff, because I’ve been through it personally. I just wanted a balance. I wanted to take my nights off. It was always something I was very firm on.

TAS: How will this pandemic change the way we dine?

SV: Even before this happened, as a society we were going more towards fast casual and things being quick. I do feel like that trend is going to continue to grow. I would much rather put food on a plate than in a box, but it’s kind of where we are right now. But I always feel like there will be people who want to come out, have an experience and be waited on.

Buttermilk Kitchen, currently open Wednesday through Sunday for to-go orders and limited dine-in service, is at 4225 Roswell Rd. NW in Atlanta.

News tips? Story ideas? Questions? Call reporter Todd Price at 504-421-1542 or email him at Sign up for The American South newsletter.

Southern recipes

Travel – The “right” way to make ratatouille – BBC News

With its summery combination of aubergines, courgettes, peppers and tomatoes, ratatouille is a beloved classic of southern French cuisine, particularly in Nice. But this simple, seasonal stew is more complex than it may seem at first glance.

For one thing, its core ingredients aren’t native to the area. Despite today’s association between tomatoes and the Mediterranean, these New World fruits only arrived in Europe at the beginning of the 16th Century. And moreover, they remained purely ornamental for nearly two centuries.

“A ratatouille is, by its very definition, a combination of vegetables fried and then simmered in a tomato sauce,” said Niçois culinary historian Alex Benvenuto. “And tomatoes weren’t officially [considered edible in Europe] until 1731.” (This is thanks to Scottish botanist Philip Miller, who was the first to categorize them as such in Europe.)

Tomatoes aren’t the only New World ingredient to find their way into this classic French dish. Courgettes and peppers, too, came to Europe from the Americas. Aubergines, meanwhile, arrived by way of India in the 16th Century. Then white and round – thus resembling the “eggs” that give them their American name, eggplant – aubergines were also seen as purely ornamental for quite some time. Until they were considered fit for human consumption, “there couldn’t be ratatouille,” said Benvenuto.

A true ratatouille is a labour of love, with emphasis on labour

But ratatouilles of some kind predated the popularisation of these vegetables as food in the 18th Century, albeit in a very different form. Stemming from the French verb touiller, meaning “to stir”, the first dishes of the name were stews popular on the tables of southern France’s poor: less a recipe than a hodgepodge of whatever was on hand.

One of the first published appearances of the word “ratatouille”, in the 1831 Journal des sciences militaires des armées de terre et de mer (Journal of military science for armies of land and sea) continues in this vein, referring not to a rich vegetable medley but rather to a watery vegetable stew served to soldiers in which “float here and there a few scrawny ribs of veal or bad mutton”. In fact, the word for a military ration – rata – is likely linked to the word ratatouille, though which came first – rata or ratatouille – is a bit of a chicken-and-egg scenario.

One thing is for sure: today’s ratatouille is a far cry from these basic stews of 19th Century mess halls and the poor. A true ratatouille is a labour of love, with emphasis on labour.

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First, each vegetable must be perfectly cut into pieces. While some opt for more rustic half-moons or slices, Niçoise chef Julia Sedefdjian, the youngest Michelin-starred female chef in France, prefers a precise dice. “They have to be perfect squares: not too big, not too small,” she said. “You want them to melt, but also to be able to recognise each vegetable in the finished dish.”

For this to occur, each vegetable must be fried separately in olive oil before being simmered in a tomato- and onion-based sauce. Cooking the vegetables separately ensures that “each will taste truly of itself,” said the late chef Joël Robuchon.

When this technique is embraced, ratatouille is enjoyed by all walks of life, from humble country farmers to culinary connoisseurs at Michelin-starred tables. “It’s a convivial, family dish,” Sedefdjian said. “But you can rethink it so that it’s a little bit more refined.” At her Parisian restaurant Baieta, she serves it as an appetiser topped with confit octopus.

If it’s poorly cooked, really, a ratatouille can be rubbish

But while Sedefdjian is certainly doing ratatouille justice, the same cannot be said for all chefs.

“Often, ratatouille can be a sad and watery afterthought, plopped next to a protein like chicken, beef or lamb,” said Rosa Jackson, founder of Les Petits Farcis culinary school in Nice, who teaches ratatouille as part of her Best of Nice series, now online. Cooks often opt for the wrong variety of vegetable, for example, choosing watery supermarket courgette instead of the Niçois “trompette” variety so beloved locally for its nutty aroma, or chucking all of the vegetables into a slow cooker instead of frying them individually.

“It’s a really simple dish,” Sedefdjian said, “but frankly, there aren’t a lot of people making it well. If it’s poorly seasoned, if it’s poorly cooked, really, a ratatouille can be rubbish.”

In 2017, Benvenuto presided over an association called Cuisine niçoise, patrimoine de l’humanité that successfully applied to have Niçois cuisine protected as part of Unesco’s Intangible Cultural Heritage Lists. Uniting linguists, cooks, sociologists and historians, the association created recipes that were historically accurate – including one for ratatouille.

“It was a very serious job,” he said. “Close to university research.”

Their recipe calls for individually frying aubergines, courgettes, peppers and onions before simmering the vegetables together in the tomato sauce in the oven for nearly an hour. When this and other Niçois recipes were protected by France’s culture ministry in 2019 – an important first step towards Unesco recognition – the association earned the right to grant a label to those local restaurants preparing it well – and take the label away from those resorting to shortcuts.

“We took away three just last year,” said Benvenuto.

The time-consuming nature of a true ratatouille has paved the way for easier-to-make alternatives. A ratatouille en bohémienne, for example, calls for stewing all the vegetables together rather than frying them separately. The recipe for a true bohémienne, which became popular around the same time as ratatouille in Provence’s Vaucluse area, traditionally boasts fewer ingredients, relying mainly on tomato and aubergine and foregoing peppers and courgettes. When done right, it is rich and sweet; done wrong, particularly when the simpler technique is applied to ratatouille’s longer ingredients list, it can become an unfortunate, bland, soupy mess. It is nevertheless this version that appears on most restaurant tables – even those claiming to serve its more famous cousin.

In a similar vein, the “ratatouille” perfected by friendly epicurean rat Rémy in the eponymous Pixar and Disney film is actually a dish of another name entirely. First developed by chef Michel Guérard in 1976, this dish – dubbed confit byaldi (named after a Turkish stuffed aubergine dish called imam bayildi) – was adapted by Chef Thomas Keller for the film. While it may boast the same ingredients as ratatouille, it is layered and baked, making it far more photogenic than the more rustic vegetable stew. Dishes in this style also bear a wholly different name in the traditional cuisine of Provence. “It’s not a ratatouille,” laughed Sedefdjian. “It’s a tian.”

Another take on ratatouille was recently popularised by superstar chef Cyril Lignac. In his version, which he made on his cooking show “Tous en Cuisine” on 14 April during the coronavirus lockdown in France, the chef with the lilting southern French accent flavoured the vegetables with cumin and topped them with a poached egg. And while the cumin is far from traditional for a ratatouille, the egg is, at least according to Benvenuto.

“The first day you eat it hot,” said Benvenuto. “The second day, you eat it cold; and the third day, you toss in some eggs, and dig right in!”

Lignac’s recipe was quite popular in France during lockdown, contributing perhaps to the spike in searches that ratatouille experienced in April, according to Google Trends. And even before lockdown, Benvenuto experienced interest in the dish when he published his “historically accurate” version, perfected with experts and historians – proof of the enduring love for this simple, aestival recipe.

With its reliance on local, seasonal ingredients – and the richness in flavour that comes from its time-tested techniques – it’s no wonder that this humble, comfort food dish remains a near-unanimous favourite.

Ratatouille Niçoise

4 large white or yellow onions
800g long aubergines
1kg tomatoes
1 red pepper
1 yellow pepper
1kg small Niçois “trompette” courgettes, with flowers
4 cloves garlic
1 dollop anchovy paste
1 sprig thyme
1 bay leaf
3 sprigs parsley
0.1g saffron
1 sugar cube
1 onion stuck with 2 cloves (optional)
olive oil
salt and pepper, to taste
olives (optional)
basil (optional)

First, prepare the vegetables: Slice the onions. Cut the aubergines into 1cm rounds. Stick them lightly with the point of a knife, sprinkle with salt to help them release their liquid and set aside. Dunk the tomatoes in boiling water for 30 seconds, then peel and crush with a fork. Remove the seeds from the peppers and cut into 1cm strips. Cut the courgettes into rounds about 1cm thick. Peel the garlic and slice very thinly.

In a large cast iron pot, cook the onion in olive oil seasoned with the anchovy paste. Add a sprig of thyme and season with pepper. Stir with a wooden spoon. As soon as the onion starts to turn golden but before it browns, add the crushed tomatoes, bay leaf, parsley, saffron, clove-stuck onion (if using) and a sugar cube to reduce the acidity of the tomato.

In one or several pans, separately fry the aubergines (10 minutes), peppers (10 minutes) and courgettes (5 minutes) in olive oil, removing each vegetable and setting aside before moving on to the next. Season with salt and pepper and remove any excess oil by draining each vegetable on paper towels before transferring to the tomato sauce.

Cover the pot of vegetables and tomato sauce with parchment paper and then the lid of the pot. Simmer 40 to 45 minutes, preferably in an oven at between 150° and 180° C. Remove the clove-stuck onion, and season to taste. Add olives and a touch of basil (if using) just before serving. 

(Credit: Carnets de cuisine du Comté de Nice, adapted for BBC Travel)


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Southern recipes

Athens chef shares recipes for elegant Southern brunch buffet – Atlanta Journal Constitution

“I took a year off, and ended up going to culinary school at the Art Institute of Atlanta. I thought maybe I could be a food writer. But I started working at Muss & Turner’s in Smyrna, fell in love with working in kitchens, and wanted to see where that would take me.”

Later, Rothacker followed Muss & Turner’s chef David Sturgis to Athens to work at Farm 255, where she became the sous chef. Then she honed her pastry skills at Ike & Jane, an Athens bakery and cafe.

As it turned out, each of those places influenced what Heirloom Cafe would become.

“I wanted to bring together the things that I really loved about the previous places I had worked,” Rothacker said. “I was really fond of the management style, and the way Muss & Turner’s treated their people.

“I also wanted to bring in the farm-to-table side of things that I learned at Farm 255, so we do lots of local sourcing. All of our meats are sustainable and humanely raised, and the majority of our vegetables are coming from local farms. With Ike & Jane, I just loved that they were very small, but very community centered, and in a very walkable neighborhood.”

Of course, like every restaurant, Heirloom has been adapting to these pandemic times, currently offering online ordering, curbside pickup, and outdoor table service only.

“We are all wearing masks and gloves, and we’re requiring our guests to wear masks, unless they are eating or drinking,” Rothacker said. “We feel like that’s only fair to provide for the safety and security of our servers.”

Though Heirloom serves lunch and dinner, and features a full bar, brunch is what I usually go for when I’m in Athens. The likes of pulled pork hash, biscuits and gravy, or eggs and Comfort Farms sausage are always a welcome remedy on a Sunday morning, after a Saturday night in the “Classic City.”

When I asked Rothacker if she would share some brunch recipes to make at home, she offered three dishes and a cocktail that would be perfect for a summer buffet served on the porch.

Jessica Rothacker prepares a bowl of her Summer Farm Box Vegetable Hash in her Athens home. It’s a great dish for a brunch and a great way to use up extra veggies. CONTRIBUTED BY CHRIS HUNT PHOTOGRAPHY

Credit: Chris Hunt

Credit: Chris Hunt

Her Smoked Trout Deviled Eggs is a dressed-up Heirloom catering staple. “It’s very Southern to sit on the front porch and eat deviled eggs and drink iced tea,” Rothacker said.

Summer Farm Box Vegetable Hash is a good way to use up the bounty of a CSA (community supported agriculture) box. “Everything that’s in the hash came out of the farm box I got last week, but beyond potatoes, you could use just about anything you have, and throw an egg on top,” Rothacker said.

Baked French Toast With Skillet Fried Peaches, Butter Pecans, and Whipped Cream is a decadent baked dish that comes out a bit like bread pudding, and could easily be eaten for dessert. “It’s a nostalgic thing that goes back to my grandfather, who was very fond of butter pecan ice cream. Baking it makes it very hands off, so you can do other things while it’s in the oven.”

Finally, there’s the Watermelon Wake Up Cocktail, which was born when Rothacker was gifted with “two big, beautiful watermelons.” And perfected by her husband, Jordan A. Rothacker, a writer by day and sometimes bartender by night. “He has enjoyed a renewed fascination with mixology during quarantine,” Rothacker said.


These recipes from Jessica Rothacker, executive chef and co-owner at Heirloom Cafe in Athens, add up to an elegant Southern brunch buffet at home.

Baked French Toast With Skillet Fried Peaches, Butter Pecans and Whipped Cream is from a recipe from chef Jessica Rothacker, co-owner of Heirloom Cafe and Fresh Market in Athens. STYLING BY JESSICA AND JORDAN A. ROTHACKER / CONTRIBUTED BY CHRIS HUNT PHOTOGRAPHY

Credit: Chris Hunt

Credit: Chris Hunt

Baked French Toast With Skillet-Fried Peaches, Butter Pecans and Whipped Cream

“Peaches and butter pecans signify late summer to the little girl in me,” Rothacker says. “This dish brings together those childhood memories and puts them on the table for brunch, although if you were to substitute ice cream for the whipped cream, I would never tell.”

Baked French Toast With Skillet-Fried Peaches, Butter Pecans and Whipped Cream

  • For the French toast:
  • Pan spray
  • 1/2 cup sugar
  • 2 teaspoons lemon zest
  • 1 teaspoon cinnamon
  • 1 teaspoon cardamom
  • 1 teaspoon ground ginger
  • Pinch of salt
  • 6 large eggs
  • 2 cups heavy cream
  • 1 loaf of challah or other sweet bread, cut into 1-inch thick slices
  • For the butter pecans:
  • 3 cups pecan halves
  • 4 tablespoons butter, melted
  • 1 tablespoon maple syrup or sorghum syrup
  • 1/2 teaspoon sea salt
  • For the skillet-fried peaches:
  • 4 tablespoons butter
  • 4 peaches, peeled and sliced
  • 1/2 cup brown sugar
  • 1 tablespoon bourbon
  • For the whipped cream:
  • 2 cups heavy cream
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract
  • To make the French toast: Spray an 8-by-8-inch baking dish with pan spray. In a large bowl, whisk together sugar, lemon zest, cinnamon, cardamom, ginger and salt. Whisk in eggs. Slowly pour in heavy cream, whisking continuously until fully combined. Cut bread slices in half on a bias. Dip each slice of bread into custard mixture and allow to soak for 1 minute. Arrange bread in the greased pan in a shingled pattern so that layers overlap, which spreads the liquid uniformly and allows the dish to cook more evenly. Pour remaining liquid over the slices. Wrap with plastic wrap and refrigerate for at least 1 hour or overnight.
  • To make the buttered pecans: Heat the oven to 350 degrees. Place pecans in a bowl. Pour melted butter, maple syrup and sea salt over the pecans and toss to coat. Line a baking sheet with parchment paper or aluminum foil. Spread the pecans in a single layer on the baking sheet and place in oven to bake for 10 minutes, until nuts are golden brown and fragrant. Remove from oven and set aside to cool.
  • Raise the oven temperature to 375 degrees. Place the French toast mixture in the oven for 35-40 minutes, until the French toast is golden brown and crisp on the edges. Remove from oven and allow to cool slightly before serving.
  • To make the skillet-fried peaches: Heat a large saute pan over medium-high heat. Add the butter to the pan and allow it to melt and just begin to brown. Add the peaches and brown sugar to the pan and cook, stirring often, until the peaches begin to soften, about 7 minutes. Briefly remove the pan from the heat and pour in the bourbon. Simmer for 5 minutes, until the alcohol has cooked off and the juices have thickened slightly.
  • To make the whipped cream: Pour heavy cream into the bowl of a stand mixer or a medium bowl. Using a stand mixer or a hand mixer, whip the cream on medium speed until soft peaks start to form. Add powdered sugar and vanilla and whip until thickened. Keep chilled until ready to use.
  • When ready to serve, divide the French toast slices equally among 6 plates. Top each with peaches, whipped cream, and pecans. Serves 6.

Nutritional information

Per serving: Per serving: 1,363 calories (percent of calories from fat, 75), 18 grams protein, 70 grams carbohydrates, 7 grams fiber, 117 grams total fat (51 grams saturated), 406 milligrams cholesterol, 527 milligrams sodium.

With so many vegetables on hand during the summer, put Summer Farm Box Vegetable Hash on your brunch menu. It’s a recipe from chef Jessica Rothacker, co-owner of Heirloom Cafe and Fresh Market in Athens. STYLING BY JESSICA AND JORDAN A. ROTHACKER / CONTRIBUTED BY CHRIS HUNT PHOTOGRAPHY

Credit: Chris Hunt

Credit: Chris Hunt

Summer Farm Box Vegetable Hash

“One of the easiest ways to use up a veggie box is to throw it all into a hash,” Rothacker says. “While the potatoes are a must for hash, really anything else would be delicious mixed in.”

Summer Farm Box Vegetable Hash

  • 1 pound new potatoes, 1/2-inch dice
  • 3 tablespoons butter
  • 1 Vidalia onion or other sweet onion, 1/4-inch dice
  • 2 cloves garlic, minced
  • 8 shishito peppers (substitute padron peppers if you can’t find shishitos, or 1 poblano if those, too, are unavailable), sliced horizontally into 1/4-inch slices
  • 2 small zucchini or summer squash, 1/2-inch dice
  • 2 standard ears sweet corn (or 3 small ears), shucked and kernels cut from the cob
  • 1 1/2 cups cherry tomatoes (Rothacker perfers Sungolds, but any kind will do), sliced in half
  • Juice of 1/2 a lime
  • 1 tablespoon rough chopped basil leaves
  • 1 teaspoon kosher salt
  • 1 teaspoon ground black pepper
  • 1/2 teaspoon red chile flakes (optional) (see note)
  • Place the potatoes in a saucepan and cover with water. Bring to a boil and cook until they begin to soften, 8-10 minutes. Drain the potatoes and set aside.
  • Warm a cast-iron skillet over medium-high heat on the stovetop. Melt the butter in the skillet. When the butter starts to bubble, add the onion and garlic and cook 1 minute, stirring often. Add shishito peppers, squash and potatoes. Cook, stirring occasionally, until potatoes brown slightly and the squash is tender, about 6 minutes. Add corn and tomatoes, and continue to cook 2 minutes more. Add lime juice, basil, salt, pepper, and chile flakes if using. Stir to combine. Serve hot.
  • Note: One in 10 shishito peppers are spicy while the others are mild. If you get a spicy one, you may want to opt out of the chile flakes, but if you love your spice or end up with only mild peppers, add this to amp up the flavor. Serves 4-6.

Nutritional information

Per serving: Per serving, based on 4: 268 calories (percent of calories from fat, 32), 7 grams protein, 42 grams carbohydrates, 6 grams fiber, 10 grams total fat (6 grams saturated), 23 milligrams cholesterol, 677 milligrams sodium.

Smoked Trout Deviled Eggs would be at home at brunch or a catered event. They’re based on a recipe from chef Jessica Rothacker, co-owner of Heirloom Cafe and Fresh Market in Athens. STYLING BY JESSICA AND JORDAN A. ROTHACKER / CONTRIBUTED BY CHRIS HUNT PHOTOGRAPHY

Credit: Chris Hunt

Credit: Chris Hunt

Smoked Trout Deviled Eggs

“This is one of my favorite hors d’oeuvres to take to catered events,” Rothacker says. “Downhome and humble, these deviled eggs straddle the line between breakfast staple and afternoon snack. Make sure to follow the instructions on how to boil an egg for a magic peeling trick.”

Smoked Trout Deviled Eggs

  • 1 quart water
  • 1 teaspoon baking soda
  • 6 eggs
  • 2 teaspoons Dijon mustard
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon smoked paprika (regular Hungarian paprika can be substituted)
  • 1/4 teaspoon kosher salt
  • 2 ounces smoked trout
  • 1/4 cup Duke’s mayonnaise
  • 1 ounce trout or salmon roe
  • Fill a 2-quart saucepan with 1 quart of water. Add baking soda and bring to a boil. Place each egg individually onto a slotted spoon and gently lower into the boiling water. Boil eggs for 14 minutes. Remove the pan from the stove and drain the water off of the eggs. Shake the boiled eggs in the pan vigorously until the shells have lots of little cracks in them. Add a couple of handfuls of ice to the pan and cover the eggs with cold water. The water will seep into the shells and help release the shell and membrane from the cooked egg white. Peel immediately for best results.
  • Slice the eggs in half lengthwise and place the yolks in the bowl of a food processor. Add in mustard, garlic powder, onion powder, paprika, salt and smoked trout. Puree in the food processor until mixture comes together as a paste. Transfer yolk mixture to a bowl and add mayonnaise. Fold together gently with a spatula until fully incorporated. Cut the end of a pastry bag off and fit it with a star tip. Transfer the yolk mixture to the piping bag and pipe rosettes into the holes of the egg whites. Top with roe and serve immediately or refrigerate to serve later in the day. Serves 4-6.

Nutritional information

Per serving: Per serving, based on 4: 174 calories (percent of calories from fat, 60), 14 grams protein, 3 grams carbohydrates, trace fiber, 11 grams total fat (3 grams saturated), 312 milligrams cholesterol, 791 milligrams sodium.

The Watermelon Wake Up Cocktail was developed by Jessica and Jordan Rothacker. She’s a chef, and he’s a writer by day and sometimes bartender by night. STYLING BY JESSICA AND JORDAN A. ROTHACKER / CONTRIBUTED BY CHRIS HUNT PHOTOGRAPHY

Credit: Chris Hunt

Credit: Chris Hunt

Watermelon Wake Up Cocktail

“My husband, Jordan Rothacker, experimented his way to the perfect low-proof hydrating brunch cocktail,” Rothacker says. “Don’t forget to add the salt and pepper. It somehow makes the watermelon juice taste even more like watermelon.”

Watermelon Wake Up Cocktail

  • 1/2 pound seedless watermelon cubes (to make 4 fluid ounces)
  • 4 ounces Tito’s vodka
  • 2 ounces Aperol
  • 1/8 teaspoon kosher salt
  • Pinch of ground black pepper
  • 2 basil sprigs
  • If you have a juicer, juice the watermelon according to manufacturer’s directions. If you don’t have a juicer, add watermelon to a blender and blend on high until the fruit is pulverized. Strain through a fine mesh sieve or place cheesecloth over a colander over a bowl and squeeze the solids to release all the juice into the bowl.
  • Add watermelon juice, vodka, Aperol, salt, pepper and ice cubes to a cocktail shaker. Shake vigorously for 2 minutes. Strain into 2 wineglasses. Slap the basil sprigs in your hand several times to release the oil and aroma. Place a sprig of basil in each glass and enjoy with brunch or in a rocking chair on your front porch. Serves 2.

Nutritional information

Per serving: Per serving: 231 calories (percent of calories from fat, 4), 1 gram protein, 9 grams carbohydrates, trace fiber, trace total fat (no saturated fat), no cholesterol, 147 milligrams sodium.

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Southern recipes

Rodney Scott’s Carolina-style ribs and corn recipes – TODAY

Legendary Charleston pitmaster Rodney Scott is joining TODAY to share a few of his favorite summer barbecue recipes. He shows us how to make Caroline-style ribs with his signature spice rub and sauce and Mexican street corn with a Southern twist.

Rodney Scott's Famous Carolina-Style Ribs

rodneyscottsbbq / Instagram

It may be a controversial ingredient, but I unapologetically use MSG in my seasoning rub. It is a flavor maker! All the savory and hot spices and seasonings in my famous rub and sauce make these tender ribs unbelievably delicious.

Rodney Scott's King Street Corn

Angie Mosier

This is a fun take on grilled Mexican street corn with a tasty twist. The crispy crumbled pork skins and cheesy Parmesan make it as unique as it is delicious.

If you like those barbecue recipes, you should also try these:

Bobby Flay's Grilled Chicken with Pantry Barbecue Sauce

Bobby Flay

Grilled Chicken Wings with Alabama White Sauce

Nathan Congleton / TODAY

Southern recipes

More than a mint julep. You’ll definitely want to try these at-home Kentucky Derby recipes – Courier Journal

The 146th Kentucky Derby will be one like no other — whether there are fans in the stands or not. Even if guests are allowed at Churchill Downs in limited quantities, the majority of people will be watching the (delayed) Run for the Roses from the safety of their homes on Saturday, Sept. 5.

That means 2020 will be the year of the at-home Kentucky Derby party. If you’re looking for inspiration, Louisville entertaining mavens Peggy Noe Stevens and Susan Reigler have written a book filled with entertaining ideas and recipes called “Which Fork Do I Use With My Bourbon?” (Find it locally at Carmichael’s Bookstore for $30).

It includes traditional Southern cocktails and appetizers that will take your 2020 Kentucky Derby party up a notch, from nontraditional mint juleps to everything from Kentucky classic Benedictine to cheese grits and corn pudding. (Plus, try the bonus recipe below from Kentucky’s own Ale-8-One.)

Be sure if you are hosting a small at-home Kentucky Derby party that you’re observing any restrictions put in place by Kentucky Gov. Andy  Beshear, that you and your guests are observing safe social distancing and above all, don’t forget your mask.

Happy Derby, everyone. 

Traditional mint julep

1 serving

  • 1-ounce simple syrup
  • 3 to 5 fresh mint leaves plus a fresh sprig for garnish
  • 3-ounces Kentucky bourbon
  • Crushed ice

To make the simple syrup, add 2 cups of granulated sugar to 1 cup of boiling water. Cool, bottle and refrigerate. You can do this the day before the party.

To make the julep, place the simple syrup and mint leaves in the bottom of a julep cup or glass. Muddle. Add bourbon and stir.

Fill to the brim with crushed ice, add a long straw and garnish with a mint spring. 

Note: if you are using mint-infused bourbon, don’t use the muddled mint leaves. 

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Mint julep variations

Spice up your traditional mint julep offerings with these four unique twists on the classic cocktail: 

Pineapple Julep: Muddle a tablespoon of chopped fresh pineapple with mint leaves and use 2-ounces of bourbon and 1-ounce of pineapple juice.

Strawberry Julep: Add 3 fresh chopped strawberries to the bottom of the glass along with the mint and syrup and muddle.

Chocolate Julep: No muddling needed here. Simply combine 2-ounces Kentucky bourbon, 1-ounce white crème de menthe, and 1-ounce dark crème de cacao; shake over ice, and pour into a stemmed cocktail glass. Garnish with a sprig of mint.

Peach-Basil Julep: Use fresh basil leaves and a split vanilla bean to make the simple syrup. Add two 5 ½-ounce cans of peach nectar to the syrup. Muddle a peach slice instead of mint.

Dark and Bloody Bourbon Mary

1 serving

  • 1 teaspoon salt, pepper, paprika mix
  • 2-ounces bourbon
  • 2 large lemon wedges
  • 1 tablespoon Worcestershire sauce
  • 1 can (6-ounces) tomato juice

To prepare the seasoning mix, combine in a mortar one part each smoked sea salt, smoked black pepper and smoked paprika. Finely crush with a pestle and shake together in a jar. 

To a pint glass or a large mason jar filled with ice, add the bourbon, squeeze and drop in the lemon wedges and add 1 teaspoon of the seasoning mix and Worcestershire sauce. Shake. Add more ice and the tomato juice. Shake again.

Garnish with a long straw and baby corn, large pitted black olive and cherry pepper, all on a stick. 

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Ale-8-One has brought back its traditional horse racing themed Kentucky Derby packaging this month. For your themed at-home party, enjoy the Kentucky-born beverage on its own or as a mixer. 

  • 2 teaspoons Ale-8 infused simple syrup
  • 6-8 mint leaves
  • Crushed ice
  • 1.5 ounces bourbon
  • 1 bottle Ale-8

Gently muddle simple syrup and mint leaves in a silver julep cup. Fill the cup with crushed ice. Add bourbon and fill the cup with Ale-8. Garnish with a sprig of mint.


  • 3 tablespoons cucumber juice 1 tablespoon onion juice
  • 8 ounces cream cheese, softened 1 teaspoon salt
  • A few grains cayenne pepper, 2 drops green food coloring

To obtain the juice, peel and grate a cucumber, wrap it in a clean dish towel, and squeeze the juice into a bowl. Discard the pulp. Do the same with the onion. Mix all the ingredients with a fork until well blended. Do not use a blender; it will make the spread too runny.

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Cheese Grits

Serves 6

  • 1/2 cup stone-ground grits
  • 1/4 teaspoon salt
  • 4 tablespoons (1/2 stick butter)
  • 1/2 cup shredded sharp cheddar cheese
  • Cayenne pepper to taste
  • 3 eggs separated

Preheat the oven to 375 degrees. In a heavy saucepan, bring 2 ½ cups of salted water to boil and add the grits. 

Simmer over medium heat stirring constantly for about 20 minutes. Stir in the butter and remove from the heat. Add the cheese, cayenne and egg yolks. Cover and set aside.

Beat the egg whites until stiff and stir them into the grits. Pour the mixture into a 1-quart buttered baking dish and back 35-40 minutes until golden brown.

Corn Pudding

Serves 8-10

  • 4 cups fresh corn kernels (about 8 cans)
  • 1/2 cup sugar
  • 2 teaspoons flour
  • 1 teaspoon salt
  • 1½ teaspoon baking powder
  • 6 eggs, beaten 
  • 2 cups heavy cream
  • 1 cup half and half
  • 2 tablespoons butter, melted

Preheat the oven to 350 degrees. Process 1 cup of corn in a food processor until ground. Combine the ground corn, the remaining 3 cups of corn kernels, sugar, flour, salt and baking powder in a bowl and mix well. Whisk the eggs, heavy cream, and half and half in a bowl until blended and stir into the corn mixture. Add the butter and mix well.

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Pour the mixture into a greased 9-by-13-inch baking pan and bake for 40 minutes, or unit a sharp knife inserted in the center comes out clean. You can substitute frozen corn for fresh. 

Reach Kirby Adams at or Twitter @kirbylouisville. Support strong local journalism by subscribing today:

Southern recipes

Slim Chickens Gears Up for August 10 Opening in Fort Hood –

Slim Chickens Gears Up for August 10 Opening in Fort Hood

Army & Air Force Exchange Service Grows Better Chicken Concept Throughout Texas With  Fort Hood Opening 

Slim Chickens Gears Up for August 10 Opening in Fort HoodFort Hood, TX  (RestaurantNews.comSlim Chickens, a leader in the “better chicken” segment of fast-casual restaurants, will continue expansion of its 100% all-natural, fresh chicken and unrivaled flavor in Texas, with its newest opening at S Clear Creek Rd, Bldg. 48830 in Fort Hood, on August 10.

The Army & Air Force Exchange Service has partnered with Slim Chickens to open a total of three locations. The first Slim Chickens opened as a result of this partnership started serving guests on a military installation at Fort Leonard Wood in March 2019, the second will be at Fort Hood and the third location will open at Joint Base San Antonio.

Aside from bringing its famous, delicious fried chicken and Southern-inspired sides to the area, the new Slim Chickens location in Fort Hood will also make a positive economic impact by creating over 75 new jobs in the community.

The Fort Hood opening is one piece in Slim Chickens’ larger growth story. Since its founding in 2003, the brand has celebrated over 100 openings in 15 states, with an overall goal of opening 600 restaurants by 2025. In Texas alone, the brand has already grown tremendously to nearly 25 locations.

“Our freshly made southern dishes and homemade recipes create loyal guests who feel good about the food they’re eating, and we’re proud to be able to grow our loyal fan base into the Fort Hood market,” said Slim Chickens Chief Operating Officer Sam Rothschild.

By focusing on providing only 100% fresh, all-natural chicken tenders that are buttermilk-marinated, hand-breaded and always cooked fresh-to-order, the brand has committed to providing a “better chicken” experience that can’t be found anywhere else. In addition, a choice of 17 housemade sauces adds exceptional flavor and has earned admiration from both guests and critics alike. Slim Chickens also offers fresh sandwiches, salads, wraps and its signature chicken and waffles. To offset the savory side of the menu, rotating desserts served in Mason jars are also available.

Slim Chickens Gears Up for August 10 Opening in Fort Hood

About Slim Chickens

Slim Chickens opened in 2003 in Fayetteville, Arkansas, with a focus on fresh, delicious food with a southern flair in a fast-casual setting. Guests can always expect fresh chicken tenders and wings cooked to order and served with housemade dipping sauces. With over 100 locations opened and a fanatical following in 15 U.S. states, as well as international locations in Kuwait and London, the eternally cool brand is an emerging national and international franchise leading the “better chicken” segment with a goal to grow over 600 restaurants over the next decade. Southern hospitality is not just for the South; everyone, everywhere can appreciate honest food to socialize with friends and neighbors. To learn more about the brand, visit

Media Contact:
Jennifer Hoch
No Limit Agency

Southern recipes

From Pastry Chef to Student: Studying Baking and Gender in the South –

Kelly Spivey learned about adaptability and instinct from cooking in restaurants before deciding to exchange her rolling pin for a stack of textbooks. She turned those skills into a backdrop for her academic work as a student in the University of Mississippi’s Southern studies master’s program.

Pastry chef Kelly Spivey studied baking and pastry within Southern foodways, and gender within domestic and professional kitchen spaces as part of her thesis for the master’s program in Southern studies at the University of Mississippi. Submitted photo

After earning her B.F.A. in photography from the Savannah College of Art and Design, she was a pastry chef at multiple James Beard-nominated restaurants, including The Grey in Savannah, Georgia, and Coquette and Compere Lapin, both in New Orleans. These experiences sparked her current research, which focuses on baking and pastry within Southern foodways, and gender within domestic and professional kitchen spaces.

Although Spivey didn’t attend culinary school, she learned valuable techniques by watching her mother and grandmother bake at home.

“I read cookbooks and spent my spare time practicing techniques,” said Spivey, a North Carolina native who resides in Memphis. “I learned on the job, with chefs that challenged me. I knew that technical knowledge and instinct worked side by side, but I always felt that technical knowledge was given more value.”

“I was frustrated with the way baking was framed as an ‘either/or’ and wanted to better understand why. I also wanted to give space to the idea that it could be both instinctual and technical.”

She was also intrigued with the prospect of studying Southern foodways in a serious way.

“I have always been interested in the history of baking in the South and wanted to study baking the same way things like barbecue are studied,” Spivey said. “When I was working at The Grey, I spent a lot of time researching historically Southern recipes to include on the menu.

“We were in a building that had history and Mashama (Bailey) has a personal history with Savannah. Food was a way for me to connect that history to the present.”

Her skills as a pastry chef have a direct impact on her studies, including being willing to fail and move on to the next component.

“The ability to take risks and find creative solutions to problems is invaluable,” Spivey said. “You also have to learn to work within the constraints you are given. Those are skills that have been extremely helpful in my academic work.”

Her thesis, “Raised in Their Mothers’ Kitchens: The Southern Evolution of Domestic Science,” involved a great deal of archival work, as she studied cookbooks, oral histories, government documents, letters, diaries and newspapers.

“Initially, I was interested in how women learned to bake and why that skill would need to be standardized,” Spivey said. “My focus was on the Progressive Era but as I researched, I found more and more precedent for the tenets of domestic science within the social upheaval of the Reconstruction South.

“Thinking about domestic science in the context of the South reframes it in a way that allows larger questions about the way we process cultural change through food.”

On June 30, Spivey had a successful Zoom thesis defense with adviser Catarina Passidomo and committee members Brian Foster and Jessie Wilkerson, all faculty members in Southern studies.

Spivey’s academic interests dovetail with her professional experiences, lending her study a unique perspective, Passidomo said.

“Kelly’s thesis analyzes the emergence and evolution of professional baking among women and its intersection with late 19th and early 20th century conceptions of femininity,” Passidomo said. “Such a project is potentially quite broad in scope, but Kelly was able to focus her study by tightly adhering to particular theoretical framing.”

“In addition to her academic accomplishments, Kelly has been a tremendous asset to Center (for the Study of Southern Culture) programming through her work with Afton Thomas and former graduate director Jessie Wilkerson.”

For Spivey, one of the Ole Miss program’s biggest benefits is its interdisciplinary structure, which allows freedom to find the best method for one’s chosen topic.

Although it was difficult for the last few months, due to COVID-19, not to have the in-person camaraderie she was used to in the program, she said a remote defense was slightly less nerve-wracking since she was able to be in her own space.

The master’s program challenged Spivey in ways she hadn’t anticipated, but she liked it so much that she decided to stay another year and earn a Master of Fine Arts in Documentary Expression, beginning in August.

“Going through the archives in my thesis research, I found that information about baking was sparse,” Spivey said. “I’d like to continue my work by contributing to the archive.

“The skills that were once required of bakers are generational. I think we need context for the directions in historical cookbooks and the best way to get that is to go to the source – the women who baked those recipes. My hope is that I can add to the archive in a way that might help other scholars understand references they come across.”

Passidomo said she is pleased Spivey is continuing with the M.F.A. program.

“I’m excited to see how she continues to develop her ideas through documentary expression, and I’m grateful she will continue to work as a graduate assistant with Afton and myself,” Passidimo said.

By Rebecca Lauck Cleary

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Southern recipes

Recipe of the Day: Buffalo Chicken Casserole – The Daily Meal

While the final months of summer come to a close, you’re likely already thinking of all of the comfort foods you can make on cold days. The most versatile option of all is Buffalo chicken casserole, which can be served for weeknight dinners, game days and more. 

Cast-Iron Skillet Recipes You Didn’t Know You Could Make

Layers of shredded chicken, melted cheese, golden brown hash browns and hot sauce are piled into one dish. It’s an ooey-gooey delight that is ready in less than one hour

Making the delicious dip is easy. To start, mix together the shredded chicken and hot sauce. In another bowl combine the hash browns, ranch dressing, cheese and soup. Fill your baking dish with the hash brown mixture and top it with chicken. For a crispy top, add crushed ritz crackers and butter. 

Once the incredible dinner casserole is cooked, you can serve it for dinner, as an appetizer and more. If you do choose to serve the hearty meal as a game day appetizer, make sure you add these sandwich, nacho and more game day recipes to your spread

Buffalo Chicken Casserole


1 1/2 pound cooked and shredded chicken breast
1/3 cup Frank’s Red Hot sauce
1 cup ranch dressing
1 cup shredded cheddar cheese
1 can cream of chicken soup
6 cups frozen hashbrowns, thawed
2 tablespoons melted butter
1 sleeve Ritz crackers (crushed)


Mix shredded chicken and Frank’s Red Hot sauce. 

In another bowl, mix hash browns, ranch dressing, cheese, and soup. Spoon hash brown mixture into a sprayed 9×13″ dish. 

Sprinkle chicken over hash browns. 

In a small brown, mix Ritz crumbs and butter. Sprinkle over the chicken layer. 

Bake at 350 degrees for 30 minutes. 

Southern recipes

How to Cook the Healthiest Legumes, Plus 11 Vegan Recipes – LIVEKINDLY

Legumes, a type of vegetable that includes beans, peas, and lentils, have been cultivated across many cultures for thousands of years. To this day, they are still among the healthiest foods you can eat, plus they add a good amount of protein to any vegan dish.

What Are Legumes?

Legumes are the edible pods or seeds of plants in the Fabaceae family. These include a variety of beans and lentils, such as chickpeas, soybeans, black beans, navy beans, peanuts, split peas, brown lentils, red lentils, and green peas, to name a few. When legumes are harvested for the dry seed, they are known as pulses. This excludes green peas, but peas are still part of the legume family.

Health Benefits of Legumes

Legumes are a good switch for anyone looking to eat less meat. They are high in protein and fiber and they contain little to no saturated fat. Studies have shown that diets high in saturated fat have been linked to a higher risk of cardiovascular disease. Fiber can also help improve heart health as well as help you avoid constipation.

“People will ask me, is red meat bad for me? And my answer is, compared to what? Compared to sugar, no. Compared to legumes, yes. That’s where I think legumes come in. They are especially beneficial if they can replace red meat,” says Dr. Meir Stampfer, a professor of epidemiology and nutrition at the Harvard T.H. Chan School of Public Health.

Legumes are also rich in other nutrients, including folate, calcium, potassium, zinc, B vitamins, and antioxidants. Nutrition content varies by type.

How to Cook Legumes

Every legume has different cooking requirements, which are usually detailed on the package. This can vary from 50 minutes on the stovetop for soaked chickpeas to 15 minutes in an Instant Pot. You can also cook them in a slow cooker, which can take four hours on high heat or eight for low.

Before getting started, sort through your legumes and pick out any pebbles, debris, or shriveled legumes, then rinse them under cool water. You can soak your legumes for eight hours or overnight or use the quick soak method, which involves adding them to a pot, covering with cool water, bringing to a quick boil, and then letting them sit for about an hour. Softer legumes, like red lentils, don’t need to be soaked (but remember to rinse them!). With the exception of red lentils, legumes should be tender, but not mushy, when cooked.

Whether you’re cooking on the stovetop, in an Instant Pot, or in a slow cooker, you can cook your legumes in broth or water. For extra flavor, you can also add aromatics, including onion, garlic, and leeks or herbs like rosemary, sage, and thyme. You can also add chile peppers. Try customizing the aromatics that you add to the pot to whatever type of dish you’re making.

The Best Vegan Recipes to Make With Legumes

Looking for recipes? Try these 11 delicious vegan dishes made with legumes.

How to Cook the Healthiest Legumes, Plus TK Vegan Recipes

How to Cook the Healthiest Legumes, Plus TK Vegan Recipes

Serve these Southern-style black-eyed peas with green beans and potatoes. | Healthier Steps

1. Southern Black-Eyed Peas

This flavorful Southern classic is seasoned with garlic, onions, peppers, and thyme. Make a big pot to enjoy all week long. This dish is also freezer-friendly, for those that like to meal prep.

Get the recipe here.

How to Cook the Healthiest Legumes, Plus TK Vegan Recipes

How to Cook the Healthiest Legumes, Plus TK Vegan Recipes

2. Curried Lentil Salad With Roasted Cauliflower

This vegan curried lentil salad will become a household favorite. Hearty lentils are tossed with roasted cauliflower, shredded carrots, pickled red onions, and cilantro. Serve it over a big bed of greens or with rice.

Get the recipe here.

How to Cook the Healthiest Legumes, Plus TK Vegan Recipes

How to Cook the Healthiest Legumes, Plus TK Vegan Recipes

Try this white bean salad in a wrap. | The Well-Fed Yogi

3. Easy Oil-Free White Bean Salad

Need something quick, but filling? This oil-free white bean salad takes just five minutes to whip up. Enjoy it on its own, with rice, or in a wrap. This also makes for a great post-workout meal.

Get the recipe here.

How to Cook the Healthiest Legumes, Plus TK Vegan Recipes

How to Cook the Healthiest Legumes, Plus TK Vegan Recipes

A classic dish made meat-free. | Ginger Skillet

4. Vegan Butter Chickpeas

Recipe author Niveditha says to make this dish vegan by using canned coconut milk instead of cream. Try it over basmati rice with fresh cilantro or serve it with flatbread like vegan naan or paratha.

Get the recipe here.

Vegan Artichokes and White Bean Sandwiches Stuffed With Veggies

Vegan Artichokes and White Bean Sandwiches Stuffed With Veggies

5. Artichoke and White Bean Salad Recipe

This delicious vegan white bean salad sandwich recipe is perfect if you’re looking for a healthy lunch. It’s quick to make and filled with fresh vegetables, like red cabbage, carrots, greens, and tomatoes.

Get the recipe here.

How to Cook the Healthiest Legumes, Plus TK Vegan Recipes

How to Cook the Healthiest Legumes, Plus TK Vegan Recipes

Picadillo is traditionally made with beef. | Dora’s Table

6. Vegan Picadillo

Instead of beef, this flavor-packed vegan picadillo is made with lentils, onion, garlic, chipotle chiles, carrots, and potatoes. According to the recipe author, the exact flavoring varies by region: in southern Mexico, you might find picadillo with raisins and olives. In Cuba, it’s typically made with onions, peppers, potatoes, olives, and capers.

Get the recipe here.

How to Cook the Healthiest Legumes, Plus TK Vegan Recipes

How to Cook the Healthiest Legumes, Plus TK Vegan Recipes

These 30-minute lentil sloppy joes are tangy and delicious. | Vegan Richa

7. Lentil Sloppy Joes

This one-pot dish features tangy lentils. Plus, it’s freezer-friendly for those days where you’re strapped for time! Serve as a sandwich with coleslaw or over a baked potato.

Get the recipe here.

How to Cook the Healthiest Legumes, Plus TK Vegan Recipes

How to Cook the Healthiest Legumes, Plus TK Vegan Recipes

Serve this fresh pea soup with homemade croutons. | Connoisseurus Veg

8. Pea Soup

This creamy pea soup is made with fresh peas, mint, and coconut milk. It’s freezer-friendly, too, so make a double batch and enjoy it on busy days.

Get the recipe here.

How to Cook the Healthiest Legumes, Plus TK Vegan Recipes

How to Cook the Healthiest Legumes, Plus TK Vegan Recipes

Lubya, an Afghan kidney bean curry, is packed with plant-based protein. | The Curious Chickpea

9. Kidney Bean Curry

This delicious spiced curry features tomato gravy elevated by caramelized onions. Serve with rice and fresh cilantro.

Get the recipe here.

How to Cook the Healthiest Legumes, Plus TK Vegan Recipes

How to Cook the Healthiest Legumes, Plus TK Vegan Recipes

A vegan version of feijoada, Brazil’s national dish. | Easy and Delish

10. Vegan Feijoada

This vegan feijoada doesn’t skimp on flavor. It’s made with black beans, mushrooms, sweet potatoes, plenty of garlic, tomatoes, and cilantro.

Get the recipe here.

How to Cook the Healthiest Legumes, Plus TK Vegan Recipes

How to Cook the Healthiest Legumes, Plus TK Vegan Recipes

These vegan refried beans are super versatile. | Ela Vegan

11. Refried Beans

These easy Instant Pot fried beans are delicious in taquitos, burritos, on nachos, or as a dip.

Get the recipe here.